Chicken With Cauliflower and Olives

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Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

I found this recipe on about.com and tucked it away here for safe-keeping. It's originally called: Poulet au Choufleur. My family is from France, so I'm always on the lookout for a good French-inspired dish. NOTE: Marinate the chicken at least one hour or overnight.

Ingredients Nutrition

Directions

  1. Prepare the marinade: mix the honey, shallot, olive oil, lemon juice, olives and garlic together.
  2. Place the chicken breasts in a glass baking dish. Pour the marinade over the chicken, turning to completely coat. Marinate at least 1 hour or overnight.
  3. Preheat the oven to 475°F.
  4. Remove the chicken from the refrigerator. Place the cauliflower florets around the chicken and spoon over the marinade. Season with salt and pepper.
  5. Place in oven and bake for 20 minutes. Reduce heat to 375F and roast for another 25-35 minutes or until the chicken is done.
  6. To serve:.
  7. Place a chicken breast on each of 4 plates. Add some of the cauliflower and spoon over the sauce. Serve.
Most Helpful

4 5

I do love a good cauli dish and I thought this was great. I used boneless skinless chicken breasts that I cut into strips but otherwise I left the recipe as is. I thought there was a bit too much liquid at the end so I might leave the top off the casserole dish for the last 10 minutes next time. It was missing that real melt-in-your-mouth roasted cauliflower 'feel' but it was almost there.

This is not very strongly flavoured so don't be shy about adding more garlic or olives to it. I served it on a bed of brown rice with a side salad and it easily served 4.

3 5

We're not big fans of cauliflower, so this recipe was impressive in that it made the stuff palatable. I'd make it again.